Three generations and one little bell
We have baked in the same house in Prilep’s old bazaar since 1979. The oven is new; the bell is not.
Lenka and Gjorgji opened the bakery with one wood-fired oven and two breads, white and corn. Gjorgji had the first tray in the oven by four in the morning; Lenka sold through the window onto the street.
Above the door Gjorgji hung a small brass bell he had bought at the Bitola market. The deal with the neighbours was simple: when it rings, the bread is warm.
Today their daughter Marija stretches the burek and makes the cakes, and their grandson Filip feeds the sourdough starter he began in 2019. Grandma Lenka still comes in every morning to try the kurabii.
Year by year
- 1979
The first ring
One wood-fired oven, white and corn bread, and a bell above the door.
- 1991
Burek arrives
Marija starts stretching pastry. The queue outside gets longer.
- 2004
The first cake
A wedding cake for the neighbours across the street. Cakes to order ever since.
- 2019
Filip’s starter
Flour and water, no shop yeast. Every white loaf comes from it.
- 2026
Pre-orders
Order from home, pick it up warm.
How we work
Flour from Pelagonia
The wheat grows in the fields around Prilep and is milled 20 kilometres away.
No ready mixes
Not for bread, not for cream. Everything is weighed and mixed here.
Nothing stays overnight
Whatever is left in the evening goes to the town’s soup kitchen.
The bell above the door
Order by 6 pm and it is warm on the counter the next morning.
Order for pickup